Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Ease of preparation: easy

Recipe courtesy Executive Pastry Chef Christine McCabe Tentori, Sugar-A Dessert Bar

Ingredients:

1 loaf brioche, cut into large cubes
8 large egg yolks
8 large eggs
1 1/2 cups sugar
2 quarts whole milk
1 stick unsalted butter, melted
2 tablespoons brandy
6 ounces bittersweet chocolate, melted
4 ounces bittersweet chocolate, chopped
1 pound marshmallows
2 ounces pecans, toasted

Instructions:

1. Preheat oven to 350F and butter an 8-inch x 8-inch baking pan.
   
2. Put brioche in a large bowl.
   
3. In a medium bowl, whisk egg, yolks and sugar until combined.
   
4. Add milk, butter, brandy and melted chocolate and whisk until combined.
   
5. Pour mixture over cut brioche and let rest for 5 minutes.
   
6. Add chopped chocolate, toasted pecans, 1/4th of the marshmallows and stir gently to mix.
   
7. Pour into buttered pan and cover with aluminum foil.
   
8. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full.
   
9. Bake for 30 minutes. Remove foil and bake 15 minutes more or until an inserted toothpick or knife is removed clean.
   
10. To make the marshmallow sauce, in a small pot add 1/4 cup water, bring to a boil and add remaining marshmallows. Stir constantly until melted.
    
11. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.